Dry Aging

Old-Fashioned Flavor

Dry aging is an old-fashioned process used most often these days on beef sold at high end grocery stores and featured in upscale restaurants.Here is a description of how beef is dry aged, courtesy of Wikipedia:

“Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a “hot box”. This process involves considerable expense, as the beef must be stored near freezing temperatures. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavor, as well as the tenderization of the meat texture.”

Dry aging improves the meat’s tenderness by allowing the muscle fibers to relax and stretch while naturally occurring enzymes break them down. It also causes the meat to lose water weight through evaporation which intensifies the flavors and improves the texture.

Properly dry aged beef freezes perfectly, does not lose additional moisture when defrosted, and cooks beautifully. We assure you an eating experience that is supremely flavorful, perfectly tender and uniquely satisfying.

We have never met anyone who prefers wet aged beef over dry aged in terms of flavor and tenderness. We are convinced you will feel the same way.